Rehydration Instructions:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition

typical analysis:
% dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 /g
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml


Ingredients Yeast, emulsifier E491.
Use and storage Store in a cool dry place
Weight in gr. 11,5
Style High
Temperature C° 15-24
Tolerance to alcohol 11
Flocculation High
Apparent Att. % 83
Total Esters (ppm) 20
Total Superior Alcohols (ppm) 274
Total residual sugars 0 g/l
Residual Maltotriose 0 g/l
Recommended quantity 50-80 g/hl primary / 2.5-5 g/hl conditioning
HInts Spicy/Fruity
Beer Styles Original Abbaye Style, IPA


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